Name: Cheese Manicotti Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 (8 ounce) box manicotti shells (14 pasta shells); 1 tablespoon olive oil; 32 ounces ricotta cheese; 4 garlic cloves, minced or grated; 2½ cups shredded mozzarella cheese (9 ounces), divided; 1 cup grated parmesan cheese (4 ounces), divided; ½ cup chopped fresh basil; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon ground nutmeg; 2 large eggs; 3 cups marinara sauce (24 ounces), homemade or store bought

If you’re craving a comforting classic Italian dish, this Cheese Manicotti Recipe is just what you need. Creamy, cheesy filling packed inside tender pasta shells and baked in a luscious marinara sauce—trust me, this fan-freaking-tastic recipe will quickly become one of your go-to weeknight dinners or special occasion treats.

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Why You’ll Love This Recipe

Creamy Three-Cheese Filling: The trio of ricotta, mozzarella, and parmesan creates a rich and indulgent texture every time.
Simple Prep with Big Payoff: Parboiling the pasta shells makes stuffing easy while baking finishes them perfectly.
Versatile and Family-Friendly: This recipe pleases kids and adults alike, perfect for busy weeknights or cozy dinners.
Make-Ahead Friendly: You can prep it in advance and freeze for hassle-free meals later on.

A white baking dish filled with seven folded pasta shells arranged in two rows. Each shell is stuffed with a white creamy filling and topped with bright red tomato sauce that is chunky and spread in small piles along the top. Fresh green basil leaves and small bits of grated white cheese are scattered on top, adding color contrast. The thick red sauce lines the bottom and sides of the dish, and the pasta shells have a ridged texture and a soft yellow color. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti, Italian cheese manicotti, baked cheese manicotti, creamy cheese stuffed pasta, easy cheese manicotti

Ingredients You’ll Need

This Cheese Manicotti Recipe combines simple ingredients that play well together, providing that classic Italian flavor and gooey, cheesy goodness. When shopping, consider quality cheeses and fresh basil for the best taste.

Flat lay of uncooked manicotti pasta shells arranged neatly, a small white bowl of olive oil, a mound of fresh ricotta cheese, four whole garlic bulbs cloves separated but unpeeled, shredded mozzarella cheese in a small white ceramic bowl, grated parmesan cheese in a small white bowl, a small bunch of fresh basil leaves, two large whole brown eggs with clean shells, and a small white bowl filled with bright red marinara sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheese Manicotti, Italian cheese manicotti, baked cheese manicotti, creamy cheese stuffed pasta, easy cheese manicotti

Manicotti shells: Look for a sturdy pasta that will hold the filling well without tearing.
Olive oil: Just a little to keep the cooked pasta from sticking and to add a subtle flavor.
Ricotta cheese: The creamy base of the filling; fresh and whole-milk versions work best.
Garlic cloves: Fresh garlic brings that unmistakable aroma and depth; finely minced or grated for even distribution.
Mozzarella cheese: Choose shredded for easy melting, adds that stretchy, melty texture.
Parmesan cheese: For sharp, salty bite; freshly grated makes a big difference in flavor.
Fresh basil: Adds brightness and herbaceous notes; chop finely to nestle in the filling.
Salt: Essential for balancing and enhancing all the flavors.
Ground black pepper: For a little subtle heat and earthiness.
Ground nutmeg: Just a touch for warmth—it’s a classic addition to ricotta fillings.
Large eggs: Bind the filling ingredients together perfectly.
Marinara sauce: Use your favorite homemade or store-bought; it must be rich and flavorful, so don’t skimp here.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Cheese Manicotti Recipe is—you can make it your own with a few simple tweaks. Don’t hesitate to swap or add ingredients to tailor it to your taste and dietary needs.

Spinach: I often add finely chopped cooked spinach to the filling for a little green boost and extra nutrients—it’s a sneaky way to get the family to eat more veggies.
Meat Option: For a heartier dish, browned Italian sausage or ground beef mixed into the marinara sauce makes a delicious layered flavor.
Herbs: If you can’t find fresh basil, dried Italian herbs or fresh parsley work well for an herbal punch.
Dairy-Free: You can try a plant-based ricotta alternative and vegan cheese, though texture and melting qualities vary.

How to Make Cheese Manicotti Recipe

Step 1: Parboil the Manicotti Shells Perfectly

Start by boiling a large pot of salted water. Cook your manicotti shells for 6 to 7 minutes until they’re just tender but still a bit firm—this is called parboiling. Be careful not to overcook them because they’ll finish softening when baked and you don’t want mushy pasta. Drain the shells gently, then toss them with a drizzle of olive oil in the pot to keep them from sticking. Let them cool while you prep your cheesy filling.

Step 2: Mix Up That Delicious Three-Cheese Filling

In a large bowl, combine ricotta, mozzarella, and half the parmesan cheese with freshly minced garlic, chopped basil, salt, pepper, and a pinch of nutmeg. In a separate small bowl, whisk the eggs and then fold them into your cheese mixture. The eggs are the secret behind a filling that holds together beautifully when baked—don’t skip them! Mix gently to keep it creamy and airy.

Step 3: Get Your Baking Dish Ready

Grab a 13×9-inch baking dish and coat it well with non-stick spray to prevent sticking. Pour in about 1½ cups of marinara sauce and spread it evenly over the bottom—this makes a saucy bed for your manicotti to bake in and keeps them nice and moist.

Step 4: Fill and Arrange the Manicotti

This is my favorite part! Scoop half of your filling into a plastic food bag and snip off one corner to create a makeshift piping bag. Pipe the filling carefully into each manicotti shell—try not to overstuff; otherwise, they can burst in the oven. If you don’t have a piping bag, a small spoon works just fine. Lay the filled shells snugly over the marinara sauce in your dish.

Step 5: Cover with Sauce and Bake

Pour the remaining marinara over the stuffed manicotti. To keep the pasta moist as it bakes, cover the dish with aluminum foil sprayed with non-stick oil—this prevents the cheese from sticking to the foil. Bake at 350°F for 20 minutes, then remove the foil and bake for another 10 to 15 minutes until it’s hot and bubbling.

Step 6: Add the Finishing Cheeses and Broil

Take your dish out and sprinkle the remaining mozzarella and parmesan cheese on top. Pop it back in the oven and bake for an additional 5 minutes, just until the cheese melts into a golden, bubbly topping. For extra browning, you can broil for 1–2 minutes—but watch carefully to avoid burning. Garnish with fresh chopped basil before serving.

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Pro Tips for Making Cheese Manicotti Recipe

Parboil But Don’t Overcook: I learned the hard way that overcooked shells turn mushy and tear easily—parboil just till tender but still firm.
Make Filling in Batches: Dividing filling helps with piping and prevents overstuffing shells, which can cause bursting during baking.
No Piping Bag? No Problem: Use a small spoon or even a zip-top bag with a snipped corner to fill shells without stress.
Don’t Crowd the Pan: Fit 14 manicotti shells snugly in a 13×9 dish; if you want more sauce or room, use a larger pan or separate dishes.

How to Serve Cheese Manicotti Recipe

Garnishes

I like to sprinkle fresh chopped basil right before serving to add a pop of color and fresh herbal brightness that perfectly balances the rich, cheesy filling. Sometimes, a little extra grated parmesan on top is a nice touch for guests who want an extra cheesy punch.

Side Dishes

My favorite pairings include a crisp green salad tossed with a tangy vinaigrette or simple garlic bread to soak up that delicious marinara sauce. Roasted vegetables like asparagus or Brussels sprouts make for a healthy, flavorful side as well.

Creative Ways to Present

For special occasions, I’ve served individual manicotti portions in small ramekins for a fancy twist, allowing each person their own perfectly cheesy portion. You can also sprinkle toasted pine nuts or a drizzle of good olive oil over the top for added texture and richness.

Make Ahead and Storage

Storing Leftovers

Leftover manicotti can be stored in an airtight container in the fridge for up to 3 days. Make sure it’s well covered to keep the cheesy filling creamy and prevent it from drying out.

Freezing

I love assembling the entire dish in a freezer-safe pan, then covering it tightly first with plastic wrap and foil before freezing. This way, you can bake it straight from the freezer—just add extra baking time to ensure it heats through evenly. It freezes beautifully for up to 3 months.

Reheating

To reheat, cover leftovers with foil and warm in the oven at 350°F until piping hot—about 20 minutes. This helps keep the cheese melted and the pasta tender without drying out. Microwaving works too, but I prefer the oven for best texture.

FAQs

Can I use no-boil manicotti shells for this Cheese Manicotti Recipe?

No-boil manicotti can be tricky because they absorb moisture differently. I recommend parboiling traditional dry shells to ensure they soften perfectly while baking and hold the filling well.
How do I prevent the manicotti shells from breaking while filling?

Make sure to parboil them just until tender and handle them gently when filling. Using a piping bag or spoon carefully controls the amount of filling, preventing overstuffing that causes tears.
Can I prepare Cheese Manicotti Recipe in advance?

Absolutely! Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours or freeze for longer storage. Baking time may be a bit longer if baking from frozen.
What’s the best marinara sauce to use?

I prefer a robust homemade or high-quality store-bought marinara with good acidity and fresh tomato flavor to complement the richness of the cheese filling.

Final Thoughts

This Cheese Manicotti Recipe has been one of my favorite comfort food revelations—once you get that creamy filling just right and see the cheese bubbling on top, it’s pure happiness. It’s the kind of dish that brings everyone to the table eager for seconds and leaves you feeling like a kitchen superstar. Give it a try, and I can almost guarantee it’ll become a staple in your recipe rotation too!